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Vietnamese rice noodle salad
Ingredients
- 12 ounces thick rice noodles
- 2 carrots, shredded
- 2 cucumbers, peeled
- 1/3 cup chopped basil
- 1/3 cup chopped mint
- 1/2 cup fish sauce
- 1/2 cup lime juice
- 3 tablespoons maple syrup
- Lime, for garnish
Directions
- Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for five to six minutes or until tender. Rinse under cold water, drain, and add to a large bowl.
- Add the shredded carrots, cucumbers and herbs to the noodles.
- In a glass jar fitted with a lid or a bowl, mix together the fish sauce, lime juice, maple syrup and oil.
- Pour 3/4 of the dressing over the noodles and toss to coat.
- Add more dressing if desired then sprinkle with a squeeze of lime if desired.
- Serve with grilled chicken, shrimp or tofu.
